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For the Raspberry Sauce:

  • 150g fresh raspberries
  • 20g caster sugar

For the Parfait:


  1. Prepare the Raspberry Sauce:

    • In a small saucepan, combine the raspberries and sugar. Cook over medium heat for about 5 minutes, stirring occasionally to prevent sticking.
    • Strain through a sieve, discard the seeds, and transfer the sauce to a ramekin. Cover with cling film placed directly on the surface to prevent skin formation. Allow to cool.
  2. Prepare the Loaf Tin:

    • Grease a small loaf tin (20 x 8 x 5 cm) and line it with a double layer of cling film for easy parfait removal.
  3. Make the Parfait:

    • In a stand mixer, whisk the egg yolks and 50g caster sugar until thick and pale.
    • In a separate bowl, whip the double cream until stiff peaks form, then gently fold it into the yolk mixture.
    • In another clean bowl, whisk the egg whites to stiff peaks and carefully fold into the cream mixture to keep the volume.
    • Fold in the chopped pistachios.
  4. Assemble the Parfait:

    • Pour a layer of the parfait mixture into the prepared tin, add a drizzle of raspberry sauce and dollops of Sweet Sesame Butter. Repeat layering until all ingredients are used.
    • Freeze overnight.
  5. Serve:

    • To serve, invert the parfait onto a serving dish, peel off the cling film, and let it sit for a few minutes to slightly soften.
    • Garnish with fresh raspberries, additional chopped pistachios, mint, and a drizzle of Sweet Sesame Butter.

Enjoy this delightful and elegant dessert perfect for special occasions or a luxurious treat!


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